Filipino Beef Bone Soup with Vegetables

A hearty Filipino boiled-beef soup built on long-simmered beef shank and marrow bones for a rich, clear broth. Corn, potatoes, cabbage, and green beans are added at the end so they stay tender-crisp, then the pot is finished simply with fish sauce and cracked black pepper. It is everyday Filipino comfort food, traditionally eaten with steamed rice.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 7 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 5 gSugar
• 30 gProtein
• 720 mgSodium
• 820 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 34 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the beef broth

• 2 lb beef shank with bone (about 1 kg), cut into 2-inch pieces
• 1 lb beef marrow bones
• 12 cups cold water
• 1 large yellow onion, peeled and quartered
• 6 cloves garlic, smashed
• 1 tablespoon whole black peppercorns
• 2 bay leaves

For the vegetables

• 2 medium Yukon gold potatoes, peeled and quartered
• 2 ears sweet corn, husked and cut into 2-inch rounds
• 1/2 small green cabbage, cut into 2-inch wedges
• 8 oz green beans (sitaw), trimmed and cut into 3-inch lengths
• 1 bunch baby bok choy (pechay), halved lengthwise

For seasoning and serving

• 3 tablespoons fish sauce (patis), plus more to taste
• 1 teaspoon fine sea salt, or to taste
• 1 teaspoon freshly cracked black pepper
• 2 scallions, thinly sliced, for garnish
• Steamed jasmine rice, for serving

Directions

1. Place the beef shank and marrow bones in a large stockpot, cover with 14 cups of cold water, and bring to a boil over high heat. Boil hard for 5 minutes, then drain and rinse the beef and bones under cool water to remove scum and impurities; wipe out the pot.
2. Return the cleaned beef and bones to the pot with 12 cups of fresh cold water. Add the onion, garlic, peppercorns, and bay leaves. Bring slowly to a gentle simmer over medium heat, skimming any foam that rises to the surface.
3. Reduce the heat to low and simmer partially covered for 2 to 2 1/2 hours, until the beef shank is fork-tender and the marrow has softened but not dissolved. Add hot water as needed to keep the ingredients submerged.
4. Stir in the potatoes and corn, and simmer uncovered for 10 minutes until the potatoes are nearly tender. Add the cabbage wedges and green beans, and cook for 4 to 5 minutes more until the cabbage wilts and the beans turn bright green.
5. Drop the bok choy into the broth for the final 1 to 2 minutes so the leaves stay vivid and just wilted. Season the soup with the fish sauce, salt, and cracked black pepper, tasting as you go.
6. Ladle the broth into deep bowls, dividing the beef shank, marrow, potatoes, corn, and vegetables evenly. Scatter scallions over the top and serve immediately with steamed jasmine rice and extra fish sauce at the table.

Cook’s Notes

• Parboiling and rinsing the bones is the key to a clear, clean-tasting broth rather than a gray, cloudy one.
• Bone-in beef shank gives the best flavor and includes rich marrow that melts into the soup as it simmers.
• Add the firmest vegetables (potatoes, corn) first and the leafy ones (cabbage, bok choy) last so nothing turns to mush.
• Authentic Filipino seasoning relies on fish sauce (patis) for salty depth; soy sauce will darken and alter the flavor profile.
• Refrigerate leftovers overnight and skim the solidified fat for an even richer, reheated bowl the next day.

More Philippines Recipes You’ll Love

Craving more flavors from Philippines? Try these traditional recipes:

• Filipino Chicken Adobo
• Filipino Sour Pork and Vegetable Soup
• Filipino Oxtail Peanut Stew

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